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Glazed Smoked Duck with Candied Kumquats

6 first-course servings
Source: Bon Appétit November 2005

• 1 cup dry white wine
• 1 cup apricot jam
• 1 bay leaf
• 2 cinnamon sticks, broken in half
• 1-1/3 cups kumquats, stemmed, quartered, seeded
• 2 tsp Grand Marnier
• 3 cups arugula
• 2 6-ounce smoked duck breast, each cut into 15 thin slices

Combine first 4 ingredients in saucepan over medium-high heat. Bring to boil; add kumquats. Simmer until kumquats are tender and liquid is syrupy, about 15 minutes. Remove from heat; stir in Grand Marnier. Season with salt and pepper. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm over low heat before continuing.) Strain glaze into small bowl. Discard cinnamon and bay leaf; reserved candied kumquats and glaze separately.

Divide arugula among plates. Top each with 5 duck slices; brush with glaze. Place 1 kumquat quarter on each duck slice.

Note: Look for duck breasts in the deli section of some supermarkets, or order from D'Artagnan or Joe de Vivre.

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